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Roasted Vegetables,

Roasted Vegetables Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 - 8 Servings 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American

Description

Summers bounty of vegetables are everywhere right now. Here’s a great way to prepare some of your favorites in a way that just about anyone will love….even that person that doesn’t normally eat a lot of vegetables. Roasting vegetables in the oven just brings about a whole different level of flavors and, this quick and simple recipe can be used as a main dish or, as a side dish to just about any meal.


Scale

Ingredients

  • 2 Zucchini, sliced
  • 2 Summer Squash, sliced
  • 2 Onions, peeled and sliced
  • 8 Red Skin New Potatoes, sliced
  • 1 Sweet Potato, peeled and sliced.
  • 2 Ears of Corn, cut into small sections
  • 4 Roma Tomatoes, quartered
  • 2 Bell Peppers, sliced.
  • ¼ cup of Olive Oil
  • Salt and Pepper to taste.

Instructions

Preheat Oven to 375º.

  1. Line a jelly roll type pan with aluminum foil.
  2. Quarter the Roma Tomatoes, sprinkle with Olive Oil and set aside.
  3. Wash other vegetables, cut, slice and prepare as needed.
  4. Place all vegetables in a plastic bag or bowl.
  5. Add Olive Oil, toss or shake vegetables until coated with oil.
  6. Spread vegetables on foil lined pan, in a single layer.
  7. Add pepper to taste.
  8. Place in oven set to 375º, bake for 20 minutes.
  9. Stir vegetables, add the Roma Tomatoes, sprinkle with salt as desired and return to oven.
  10. Bake another 10 minutes or until vegetables are tender and golden brown.
  11. Serve and Enjoy!

Keywords: Roasted Vegetables Recipe, made from scratch, fresh vegetables, southern recipes, easy